LOVIN’ SPOONFULS RECIPES
BEET AND APPLE SOUP
WITH HORSERADISH CREAM
C o m b in in g fr e s h b e e ts a n d a p p le crea te s a
m ellow , slig h tly sw e e t soup. P u re e in g in a
fo o d p ro cesso r o r w ith a n im m e rsio n b len d er
m a k e s it sm o o th a n d luscious. A sta n d a rd
b le n d er w ill lea ve it slig h tly ch u n ky.
START TO FINISH: 50 MIN.
10
medium beets (about 2 1/2 pounds)
1
medium sweet onion, chopped
i
medium potato, peeled and chopped
1
small cookingapplesuch as Granny
Smith or Gala, peeled, cored,
andchopped
3
14-oz. cans reduced-sodium
chicken broth
2
Tbsp. dry sherry or white
balsamic vinegar
1
8-oz. carton sour cream
2
Tbsp. prepared horseradish
V a
tsp. cayenne pepper
1
Recipe Skillet Beets,
right
(optional)
1.
Peel eight of the beets* and cut each in
1-inch pieces. (Reserve remaining two
beets to make Skillet Beets,
rig h t.)
In
4-quart Dutch oven combine the chopped
beets, onion, potato, apple, and broth;
bring to boiling. Reduce heat. Simmer,
covered, 25 to 30 minutes or until tender.
Cool about 5 minutes.
2.
Transfer soup, half at a time, to food
processor. Cover; process until smooth. (Or
blend with immersion blender.) Return to
Dutch oven. Stir in sherry. Season to taste
with
s a lt
and
black pepper.
Heat through.
166
FEBRUARY 2009 BETTER HOMES AND GARDENS
3.
For Horseradish Cream, in small bowl
combine sour cream, horseradish, and
cayenne pepper; stir about
V
2
cup cream
mixture into hot soup. Set remaining aside.
4.
To serve, top soup with a dollop of
Horseradish Cream and Skillet Beets.
MAKES
6
TO
8
SIDE-DISH SERVINGS.
SKILLET BEETS
Trim top from the two
reserved beets to leave 1 inch of stem. Peel
and thinly slice beets, lengthwise from top
to bottom. In large skillet cook beet slices in
2 tablespoons hot oil over medium heat
8 minutes or until tender, turning once.
NOTE
Peel beets with a sharp vegetable
peeler or paring knife. To avoid staining your
hands, wear rubber gloves.
EACH SERVING222
cal, 9 g fa t (S g sa t.fa t), 17 m g
chol, 729 m g sodium , 31 gcarbo, 6gfiber, 7gpro.
D aily Values:21% vit.A ,29% vit. C, 9% calcium,
9% iron.
MORE AT
For more
BH G
soup
recipes,go to our Web site,
BHG.com /greatsoups
Shredded
Wheats-
Original
